This used to be Jeff’s famous salsa, then I stole it and made it mine when I was the only one who had time to make it to take to parties and such. It’s a pretty big hit and I get asked for the recipe a lot. So, I share.
2 large cans of diced tomatoes
1 small white onion, coarsely chopped
4 garlic cloves (actual real garlic, please)
1 jalepeno (or more if you like the hotness)
lime juice (from an actual lime, please)
Drain the tomatoes in a colander and dump into a bowl. Coarsely chop your onion and dump into the bowl. Get a large knife, lay it over the garlic and smash the heck out of it to remove the skin. Use a garlic press and press the garlic to get all the garlicy goodness out. Dump into the bowl. PUT ON GLOVES and chop the jalepeno. Easiest way I’ve found: chop off the top, cut in half lengthwise, use a spoon to dig out the seeds, cut the jalepeno into little strips, then cut the little strips into little squares. Dump into the bowl. Wash your cilantro and cut off as much as you like. Dump. Sprinkle in kosher salt and squeeze the juice from one lime. Stir. Stop here if you like really chunky salsa. Using an immersion blender (or hand blender, if that’s what you call it), pulse the mixture until it reaches the consistency you prefer. It takes the best after the flavors “marry” for a few hours in the fridge, but you can eat it right away.